Strawberry Crisp

There’s something magical about the first hint of spring, and one of the sweetest ways to celebrate it is with Strawberry Crisp. Growing up, my grandmother had a special patch of strawberries that seemed to bloom just in time for our family gatherings. Each year, we would eagerly await the moment when those luscious berries could be picked and transformed into a delightful dessert. The aroma of baked strawberries mingling with a buttery, crispy topping filled the kitchen, drawing everyone closer. This Strawberry Crisp became a staple at our summer barbecues and family picnics, bringing with it a sense of nostalgia and joy.

Strawberry Crisp Shopping List

Gathering the right ingredients for Strawberry Crisp is a breeze. This dish shines with a handful of simple, fresh components. The key players are the strawberries, of course, which bring a sweet and tart flavor, and a mix of sugar, flour, and oats that create the perfect crunchy topping.

• 2 pounds fresh, ripe strawberries (not soft): Sweet and juicy, these are the stars of the show!
• 1/3 cup granulated white sugar: This enhances the sweetness of the strawberries.
• 2 1/2 tablespoons cornstarch: Helps to thicken the strawberry juices, creating a nice sauce.
• 2 tablespoons lemon juice: Adds a bright, zesty flavor that balances the sweetness.
• 1 ½ teaspoons vanilla extract: Offers a warm, rich flavor to the dish.
• 2/3 cup flour: Essential for the crisp topping.
• 1/3 cup packed light brown sugar: Adds depth and moisture to the topping.
• 3 tablespoons granulated sugar: Sweetens the topping.
• 2/3 cup old-fashioned rolled oats: Provides texture and heartiness.
• 3/4 cup chopped pecans (optional): Adds flavor and crunch.
• 1 teaspoon baking powder: Helps the topping to rise slightly.
• 1/2 teaspoon ground cinnamon: Gives a hint of spice to the topping.
• 1/4 teaspoon salt: Balances the overall flavor.
• zest of one lemon: Enhances the citrus notes.
• 8 tablespoons unsalted butter (1 stick), melted: Creates the rich, buttery topping.

Making Strawberry Crisp

Creating Strawberry Crisp is a delightful process that fills your kitchen with a heavenly aroma. Start by gathering all your ingredients and preparing your workspace. The steps are simple, but the result is incredibly satisfying. You’ll be amazed at how quickly this dish comes together!

1. Preheat the oven to 350°F. Lightly grease an 8×11 baking dish or a 9-inch square baking dish, and set it aside so it’s ready for the filling.

2. For the topping, add all of the topping ingredients to a large bowl, except for the melted butter. Stir until combined.

3. Pour in the melted butter and mix with a spatula, then use your hands as needed to fully combine the mixture into a crumbly texture. This will give your crisp that coveted crunchy topping.

4. Transfer the topping to the refrigerator while you prepare the filling. This helps it firm up a bit before baking.

5. Cut the strawberries into appropriate sizes: leave the tiniest ones whole, halve small ones, and quarter the larger ones. Aim for pieces about 3/4 to 1 inch wide. Place the prepared strawberries into a large bowl.

6. Add the remaining filling ingredients—cornstarch, lemon juice, and vanilla—to the strawberries. Stir gently until everything is evenly coated.

7. Transfer the strawberry filling to the prepared baking dish, spreading it out into an even layer. This helps it cook evenly.

8. Sprinkle the topping over the filling, making sure to break up any large chunks, but still keeping some smaller chunks for texture.

9. Bake uncovered at 350°F for 35 to 45 minutes. You want the topping to turn golden brown, and the strawberry juices to bubble vigorously around the edges. This is the moment you know it’s nearly done!

10. Once baked, remove the dish from the oven and let it cool on a wire rack for about 10 minutes. This short wait helps the filling set a bit before serving.

11. Serve warm with a scoop of vanilla ice cream or a sprinkle of extra cinnamon if desired. Enjoy every mouthful of this delicious Strawberry Crisp!

Making Adjustments

Making adjustments to your Strawberry Crisp can personalize it to your taste. Here, I’ll share some helpful tips for customizing this delightful dish!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The topping might soften, but the flavor remains wonderful.
• Freezing: To freeze, wrap individual portions or the whole crisp tightly in plastic wrap and then aluminum foil. It can last up to 3 months.
• Reheating: Reheat in the oven at 350°F for 15 to 20 minutes for the best texture. Microwaving is convenient but may make the topping less crunchy.
• Fruit variations: Feel free to mix in other fruits like blueberries or raspberries for a delicious twist.
• Gluten-free option: Swap the regular flour for a gluten-free variety to accommodate dietary needs.

Perfect Matches for Strawberry Crisp

Serving Strawberry Crisp opens up a world of delicious possibilities. Here are some great pairings and occasions to consider:

• Ice Cream: A scoop of vanilla ice cream or whipped cream on top of warm crisp is a classic delight.
• Summer Picnics: Perfect for outdoor gatherings, this dessert is loved by all ages.
• Seasonal Celebrations: Enjoy it during spring and summer when strawberries are at their peak.
• Brunch Events: Bring Strawberry Crisp to brunch as a sweet treat that complements savory dishes.
• Storage Tips: Always store leftovers in a cool place to maintain its crisp texture for as long as possible.

FAQ

Conclusion

In conclusion, Strawberry Crisp is a delightful treat that brings back wonderful memories and flavors. It’s an easy dessert to whip up, making it perfect for any occasion. I encourage you to try making it soon and share it with your loved ones. You won’t be disappointed with the sweet, crunchy goodness that awaits!

Strawberry Crisp

The ultimate comfort food, Strawberry Crisp combines the sweetness of fresh strawberries with a crunchy, buttery topping. This easy weeknight dessert is perfect for any occasion, bringing a burst of flavor and nostalgia to your table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Fresh, ripe strawberries (not soft)
• 1/3 cup Granulated white sugar
• 2 1/2 tablespoons Cornstarch (3 T for softer/juicier strawberries)
• 2 tablespoons Lemon juice
• 1 ½ teaspoons Vanilla extract
• 2/3 cup Flour
• 1/3 cup Packed light brown sugar
• 3 tablespoons Granulated sugar
• 2/3 cup Old-fashioned rolled oats (NOT quick oats)
• 3/4 cup Chopped pecans (optional)
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Salt
• Zest of one Lemon zest
• 8 tablespoons Unsalted butter (1 stick), melted

Equipment

• Oven
• Baking Sheet
• Chef's Knife
• Grater
• Wooden Spoon

Method

 

1. Preheat the oven to 350°F. Lightly grease an 8×11 baking dish or a 9-inch square baking dish, and set aside.
2. For the topping, add all of the topping ingredients to a large bowl, except for the melted butter. Stir until combined.
3. Pour in the melted butter and mix with a spatula, then use your hands as needed to fully combine the mixture into a crumbly texture.
4. Transfer the topping to the refrigerator while you prepare the filling.
5. Cut the strawberries into appropriate sizes: leave the tiniest ones whole, halve small ones, and quarter the larger ones. Aim for pieces about 3/4 to 1 inch wide. Place the prepared strawberries into a large bowl.
6. Add the remaining filling ingredients—cornstarch, lemon juice, and vanilla—to the strawberries. Stir gently until everything is evenly coated.
7. Transfer the strawberry filling to the prepared baking dish, spreading it out into an even layer.
8. Sprinkle the topping over the filling, making sure to break up any large chunks, but still keeping some smaller chunks for texture.
9. Bake uncovered at 350°F for 35 to 45 minutes. You want the topping to turn golden brown, and the strawberry juices to bubble vigorously around the edges.
10. Once baked, remove the dish from the oven and let it cool on a wire rack for about 10 minutes. This short wait helps the filling set a bit before serving.
11. Serve warm with a scoop of vanilla ice cream or a sprinkle of extra cinnamon if desired.

Notes

To use frozen strawberries: thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. Slice and pat dry before using. Add 1 extra tablespoon of cornstarch. To make gluten-free Strawberry Crisp: swap the flour in the topping with gluten free flour 1 to 1 baking flour like Bob Red’s Mill. All the rest of the ingredients are gluten free. Use a large enough baking pan. I used an 8×11 baking dish, but you may use anything of a similar size, whether oval, square or rectangle that holds roughly 8 cups or has 80-90 square inches of surface area. A 9×9 square dish works well, but an 8×8 is too small. Use ripe yet firm strawberries. It is best to use firm strawberries for a soft and tender filling. Still, some strawberries will hold their shape while others will break down. If you use softer strawberries, however, you can expect all of the strawberries to break down into more of a jammy consistency. If you go this route, add one extra tablespoon cornstarch. Don’t let the strawberries sit in sugar. You also want to make the topping first so there isn’t any lag time between mixing the strawberries with the sugar and popping the dessert into the oven. The strawberries will start to macerate once they’re combined with sugar, which we want to avoid. Combine the sliced strawberries, cornstarch, lemon juice, and vanilla. Transfer to your lightly greased baking dish, cover tightly with plastic wrap and refrigerate for up to one day. Prepare topping according to directions. Cover and refrigerate. When ready to bake, stir the sugar into the strawberry filling and crumble the topping over top. Bake per recipe directions. To store: Strawberry Crisp is the best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftovers, but the topping will start to soften. Refrigerated fruit crisp is good for 3-4 days. How to freeze: Baked Strawberry Crisp may be frozen for up to 3 months but do freeze the unbaked dessert or it will bake up soggy. To freeze, let the crisp cool completely then wrap with a layer of plastic wrap followed by a layer of foil. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator. Warm per below instructions.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.